Eating grilled or fried red meat may increase risk of heart disease

Cardiovascular disease is the number one cause of death in the world

Researchers recommend slower cooking methods (Cindy Ord/Getty Images for NYCWFF)

Many professional chefs have shared their advice on how to perfectly barbecue, grill or fry a steak, but research suggests high-heat caramelisation could increase the risk of heart disease, stroke or complications with diabetes.

Researchers at the University of South Australia found consuming red and processed meat increased the amounts of a protein in the body, which can interfere with the ordinary functioning of cells.

“When red meat is seared at high temperatures, such as grilling, roasting or frying, it creates compounds called advanced glycation end products — or AGEs — which, when consumed, can accumulate in your body and interfere with normal cell functions,” Dr Permal Deo, from the University of South Australia, said.

“Consumption of high-AGE foods can increase our total daily AGE intake by 25 per cent, with higher levels contributing to vascular and myocardial stiffening, inflammation and oxidative stress — all signs of degenerative disease.”

The researchers recommend cutting back on red meat or using slower cooking methods to cut down on the potentially harmful AGEs.

Cardiovascular disease is the number one cause of death in the world, although it is largely preventable.

Researchers from the University of South Australia, in partnership with the Gyeongsang National University, tested the impacts of two diets: one high in red meat and processed grains, and the other high in whole grains, dairy, nuts and legumes, along with white meat cooked using steaming, boiling, stewing and poaching.

The study, published in the journal Nutrients, found the high red meat diet significantly increased AGE levels in the blood, suggesting it may contribute to the progression of disease.

One of the study’s co-researchers, Professor Peter Clifton from the University of South Australia, said while questions remain about how AGEs are linked to chronic disease, the research shows eating red meat will alter AGE levels.

“The message is pretty clear: if we want to reduce heart disease risk, we need to cut back on how much red meat we eat or be more considered about how we cook it,” he said.

“Frying, grilling and searing may be the preferred cooking methods of top chefs, but this might not be the best choice for people looking to cut their risk of disease.

“If you want to reduce your risk of excess AGEs, then slow cooked meals could be a better option for long-term health.”